Cookware

Quick Directions

Cut the cucumber in half lengthwise. Using a spoon, scoop out the seeds. Cut the cucumber into slices at an angle, then place in a bowl with a teaspoon of salt. Mix to combine and let sit for a few minutes.

Mix together the soy sauce, rice vinegar, sugar, and tahini in a small bowl. Thinly slice the green onion. Set aside.

Bring a small pot of water to a boil. Place the shirataki noodles in a sieve to drain the water from the packaging, then place shirataki noodles in the boiling for 2 minutes. Gently stir the noodles to separate them.

Transfer to a sieve and drain, running under cold water to cool off the noodles. Set aside.

Remove excess water from the cucumber by gently squeezing a handful at a time.

Place cucumber in a bowl with the chilled noodles and sauce, and stir to combine. When ready to serve, top with green onion and sesame and enjoy!

The Story

Shirataki noodles are a lesser known Japanese noodle that are a dieter’s best friend! Served with chilled cucumber and a sesame sauce, these low calorie noodles will have you rethinking what healthy tastes like!

I love noodles. Fat noodles, skinny noodles, rice noodles, wheat noodles… you can’t go wrong. Shirataki noodles are in a category all of their own, and while they might seem magical for being so low calorie, they really are quite delicious! Made from konjac, or elephant yam, they don’t have quite the same texture as other noodles, but even without carbs, they’re still full of chewy goodness!

If you’re looking for some low calorie options to add to your diet, give these noodles a try! You can substitute them for other noodles, both hot or cold, but my favorite way to enjoy them is chilled with a good, nutty sauce! The noodles don’t have much flavor on their own, but are excellent at absorbing flavor, so don’t skimp out on the sauce!

Recipe – Cucumber and Shirataki Noodle Salad:

– Cut the cucumber in half lengthwise. Using a spoon, gently scoop out the seeds.

– Cut the cucumber into slices at an angle, then place in a bowl with a teaspoon of salt. Mix to combine and let sit for a few minutes to draw out excess water.

– Mix together the soy sauce, rice vinegar, sugar, and tahini in a small bowl. Thinly slice the green onion. Set aside.

– Bring a small pot of water to a boil. Place the shirataki noodles in a sieve to drain the water from the packaging, then place shirataki noodles in the boiling for 2 minutes. Gently stir the noodles to separate them.

– Transfer to a sieve and drain, running under cold water to cool off the noodles. Gently shake the noodles to remove excess water, then set aside. They hold a surprisingly lot of water, so make sure you drain them well!

– Remove excess water from the cucumber by gently squeezing a handful at a time.

– Place cucumber in a bowl with the chilled noodles and sauce, and stir to combine. When ready to serve, top with green onion and sesame and enjoy!